Why I Love This Recipe

A jar of Mango Coconut Chia Seed Pudding feels like a mini tropical escape. The base combines creamy coconut milk with a touch of maple syrup, creating a rich and satisfying mixture full of fiber and healthy fats. When layered with silky mango coconut cream and protein-packed Greek yogurt, each spoonful becomes smooth, refreshing, and naturally sweet. It’s a go-to make-ahead option that simplifies busy mornings while also serving as a delicious snack or light dessert.

Enjoying The Leftovers

After chilling overnight, these pudding jars develop even more flavor and texture. They’re easy to grab for breakfast, perfect for an afternoon pick-me-up, or can be dressed up with fruit and granola for a more filling treat.

Storing

Keep the pudding sealed in airtight containers in the refrigerator for up to five days. For the best texture, add fresh fruit or crunchy toppings just before serving rather than storing them together.

When you’re ready to eat

Chilled pudding pairs beautifully with toppings like diced mango, toasted coconut flakes, granola, chia seeds, or a light drizzle of maple syrup. It works well as a morning meal, midday snack, or a refreshing dessert option.

All the ingredients to make mango coconut chia seed pudding sitting on top of a countertop.
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Mango Coconut Chia Seed Pudding

Mango Coconut Chia Seed Pudding offers a creamy, tropical-inspired dish made with coconut milk, Greek yogurt, and a smooth mango layer. Rich in protein, fiber, and healthy fats, it’s a convenient and nutritious choice for meal prep, quick breakfasts, or a satisfying snack.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
US M
Servings 6

Ingredients

  • 1 cup chia seeds
  • 1/4 cup maple syrup
  • 3 cups coconut milk
  • 1/2 tsp salt
  • 1 tbsp vanilla
  • 2 cups frozen mango
  • 3/4 cup coconut cream
  • Plain Greek yogurt
  • Sprinkle of coconut flakes
US – M

Instructions

  • In a large bowl, whisk together chia seeds, coconut milk, maple syrup, salt, and vanilla. Once well combined, cover and refrigerate for at least 4 hours or overnight until thickened.
  • Once the chia pudding has set, blend the frozen mango with coconut cream until smooth and creamy.
  • In jars, layer the chia pudding, Greek yogurt, and mango cream. Repeat layers if desired.
  • Sprinkle with coconut flakes before serving!

Equipment

mixing bowls
measuring cups

Nutrition Per Serving

Calories: 535kcal | Carbohydrates: 35g | Protein: 9g | Fat: 43g | Fiber: 11g